Roasted Lamb Rump & Pearl Couscous Salad

• While the lamb is roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with chicken-style stock powder and a drizzle of olive oil.

• Trim ends of asparagus. Trim baby cauliflower (halve any thick stalks lengthways). • Halve cherry tomatoes. Zest lemon, then cut into wedges. Finely chop garlic. • Return the frying pan to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook asparagus and baby cauliflower, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper. • Transfer to a serving plate and sprinkle over cow's milk feta (see ingredients).

• To the drained couscous, add cherry tomatoes, rocket leaves, lemon zest and a good squeeze of lemon juice. Season and toss to combine. • Transfer to a serving bowl, then drizzle over balsamic glaze and garnish with almonds.